Ingredients40 m servings 212 cals
- Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.
Per Serving: 212 calories; 4.1 g fat; 38.7 g carbohydrates; 4.2 g protein; < 1 mg cholesterol; 223 mg sodium. Full nutrition
ReviewsRead all reviews 3
This has the potential to be "delicious," but it came out incredibly bland. Next time I would perhaps use a finely diced mirepoix (onion, celery and carrot) and add some minced garlic as well, ...
I decided to try this recipe to accompany the Balsamic chicken that I was serving. I wanted a pilaf that would be subtle in flavor to offset the bold flavors of the chicken, and this pilaf was ...